Out of all the many many recipes in my towering pile of books and binders and scraps of paper, these banana muffins are the ones the teenager requests the most.  And conveniently, it’s also one that I am most happy to make whenever she asks, because they are fast and fabulous…only 5 ingredients that pretty much just get mixed together and baked, and twenty minutes later you have light and perfect muffins that have just the right amount of banana flavor.  They are also the world’s best way of using up these.

Yep, we’ve all been there.  We buy a nice big bunch of bananas, fully intending to eat them all, and then you turn around and they have the dreaded brown spots all over them and nobody wants to touch them with a ten foot pole.  When this happens, you pretty much HAVE to make banana muffins.  It’s the only way out.

So!  Here’s what you need:  Three mushy bananas, an egg, a little bit of vegetable oil, some sugar, and one of my personal favorite baking ingredients, Bisquick.  Yep, I love Bisquick.  I do.   I always have it around just in case someone has an urgent need for pancakes, or drop biscuits, or banana muffins.  Find your box of Bisquick and then mush up the bananas with a fork.  Now mix everything together in your mixer until it is just combined, which takes about 5 minutes from start to finish.

Then you can either use mini-muffin pans or regular muffin pans to bake ‘em up.  I sometimes use paper liners and sometimes don’t – just make sure you grease the pan first if you don’t.  At this point you need someone reliable to lick the bowl.

Twenty minutes later (or 12 minutes if you are making the mini-muffins) your kitchen counter will look like this…

Your kitchen will smell beautifully of bananas, and all will be right with the world.  It’s enough to make you buy extra bananas just to get some brown spots going.  Now over to you – go bananas!